Imagine cutting into a perfectly cooked beef tenderloin with a golden, peppery crust that crackles under your knife, revealing a succulent, rosy interior that melts in your mouth. This Mustard Pepper Coated Beef Tenderloin with Horseradish Cream isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. With a bold mustard and black pepper coating and a tangy horseradish cream, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 beef tenderloin
- 2 tablespoons Dijon mustard
- 1 tablespoon black peppercorns
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- Salt to taste
Instructions
- Remove beef tenderloin from refrigerator 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking.
- Preheat oven to 425°F (218°C). Pat the beef tenderloin completely dry using paper towels to ensure proper seasoning and searing.
- Coarsely grind black peppercorns using a pepper mill or mortar and pestle to create a coarse, textured coating.
- Season tenderloin generously with salt, then brush entire surface evenly with Dijon mustard, creating a thin, adhesive layer.
- Press ground peppercorns firmly onto mustard-coated surface, ensuring complete and even coverage of the meat.
- Heat a heavy cast-iron skillet over high heat. Add a small amount of high-heat oil like grapeseed or avocado oil.
- Sear tenderloin on all sides for 2-3 minutes per side until a golden-brown crust forms, creating a flavorful exterior.
- Transfer skillet with tenderloin directly into preheated oven. Roast for 15-20 minutes for medium-rare, using a meat thermometer to check internal temperature (135°F).
- While meat is roasting, prepare horseradish cream by mixing sour cream, prepared horseradish, and a pinch of salt in a small bowl.
- Remove tenderloin from oven and let rest on a cutting board for 10 minutes, allowing juices to redistribute.
- Slice tenderloin against the grain into 1/2-inch thick portions and serve with horseradish cream on the side.
Tips
- Temperature is Key: Always let your beef tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Meat = Perfect Sear: Use paper towels to thoroughly pat the meat dry. Moisture prevents achieving that beautiful golden-brown crust.
- Fresh Peppercorns Matter: Coarsely grind your peppercorns just before coating for maximum flavor and aroma.
- High-Heat Oil Selection: Choose oils with high smoke points like grapeseed or avocado oil for the perfect sear without burning.
- Invest in a Meat Thermometer: This is crucial for achieving your desired doneness without overcooking the tenderloin.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, ensuring a moist and tender result.
- Slice Against the Grain: This technique guarantees the most tender and easy-to-chew meat slices.
Nutrition Facts
Calories: 328kcal
Carbohydrates: 5g
Protein: 23g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 80mg
